Healthcare Sous Chef: Menu Innovation & Catering

Compass Healthcare; Katy (TX); On-site; USD 42,000 - 66,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Morrison Healthcare, a Compass Group USA company, is seeking a Sous Chef to lead the Culinary Department for a facility. You will supervise and assist in cooking, develop daily menus, and collaborate with the Executive Chef to manage ordering and menu development.

This role offers opportunities in a high-volume, patient-centered foodservice environment with focus on quality, sanitation, and cost controls. Strong culinary leadership is essential.

Qualifications

• AS or equivalent experience preferred for the role.
• Progressive culinary/kitchen management experience is desirable.
• Catering experience is a plus and beneficial for events.
• Strong knowledge of food safety, cost controls, and presentation.

Responsibilities

• Assists the Executive Chef with cost controls and expenditures for the account.
• Assists with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs with marketing and culinary team.

Skills

Catering experience

High-volume kitchen operations

Menu development collaboration

Client satisfaction participation

Education

Associate of Science or equivalent experience

Tools

Microsoft Office Suite

Outlook / Email apps

Job description

Morrison Healthcare, a Compass Group USA company, is seeking a Sous Chef to lead the Culinary Department for a facility. You will supervise and assist in cooking, develop daily menus, and collaborate with the Executive Chef to manage ordering and menu development.

This role offers opportunities in a high-volume, patient-centered foodservice environment with focus on quality, sanitation, and cost controls. Strong culinary leadership is essential.